"Gal Called J.J." > wrote in message
...
> One time on Usenet, (Barbtail) said:
>
>> That's a new one on me! Paula Deen says it's *traditional*...? I have
>> seen
>> medieval recipes using eggs in gravies and stuffings and such but I never
>> seen
>> egg in giblet gravy. Now-a-days I don't even use the liver in it because
>> so
>> many people object. My cats appreciate the tender tidbit so it doesnt go
>> to
>> waste *chuckles*
>
> <snip>
>
> Maybe she meant it's traditional where she's from -- isn't she
> Southern? I dunno; I've only heard of a hard cooked egg in any kind
> of gravy here on RFC. Doesn't seem to be a tradition here in the Pacific
> Northwest, though I could be wrong. As for giblets in gravy, yuck! My
> grandmother, an excellent cook to be sure, liked to do that, but it
> always grossed me out. I like the broth from the giblets/neck, but
> chunks are too much for me. Fortunately, I, too, have cats... :-)
>
>
> --
> J.J. in WA
I like giblet gravy but in small quantities... usually only use the neck
(chopped very finely) to stir into the gravy. I live in the Southwest (SE
Texas) and hard cooked eggs DO NOT GO IN THE GRAVY! IMHO... bleh
Chris in Pearland, TX